Effects of heat treatment and glucono-δ-lactone-induced acidification on characteristics of soy protein isolate

被引：129
|
作者：
Campbell, Lydia J. [1 ]
Gu, Xin [1 ]
Dewar, Susan J. [1 ]
Euston, Stephen R. [1 ]
机构：
[1] Heriot Watt Univ, Sch Life Sci, Edinburgh EH14 4AS, Midlothian, Scotland
来源：
FOOD HYDROCOLLOIDS | 2009年 / 23卷 / 02期
关键词：
Soy protein isolate; Rheology; Gelation; Texture; Tofu; Sulfhydryl groups; RHEOLOGICAL PROPERTIES; INDUCED GELATION; SULFHYDRYL-GROUPS; NETWORK STRUCTURE; DENATURATION; AGGREGATION; DISULFIDE; GELS; PH;
D O I：
10.1016/j.foodhyd.2008.03.004
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The storage modulus (G') and gel hardness of non-heated and heat-treated SPI at neutral pH and those of subsequently formed GDL-induced gels were measured. The values obtained for acid-induced gels formed by heat-treated SPI were significantly increased compared to those formed by non-heated SPI. The physicochemical properties of non-heated SPI and heat-treated SPI at pH 6.9 (denaturation degree, dispersibility, water-holding capacity, sulfhydryl groups and surface hydrophobicity) were measured to correlate their effects to gel strength and gel hardness, sulfhydryl groups and water-holding capacity of GDL-induced gels. (C) 2008 Elsevier Ltd. All rights reserved.
引用
收藏
页码：344 / 351
页数：8
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